Creamy baked pasta with maple mustard chicken, broccoli, cheddar, and crispy, buttery breadcrumbs.
# Ingredients:
→ Pasta & Chicken
01 - 10 oz short pasta such as penne, fusilli, or elbows
02 - 2 cups cooked chicken breast, cubed or shredded
03 - 2 cups broccoli florets, blanched or steamed
→ Maple Mustard Sauce
04 - 3 tablespoons Dijon mustard
05 - 2 tablespoons maple syrup or honey
06 - 3/4 cup heavy cream
07 - 1 1/2 cups shredded cheddar cheese
08 - Salt and freshly ground black pepper, to taste
→ Topping
09 - 1/2 cup panko breadcrumbs
10 - 1 tablespoon melted butter
11 - 1 tablespoon grated Parmesan cheese (optional)
# Directions:
01 - Cook pasta in a large pot of salted boiling water until al dente. Drain well and set aside.
02 - In a saucepan over medium heat, whisk together Dijon mustard, maple syrup, and heavy cream. Warm gently, stirring frequently. Once heated through, add shredded cheddar cheese and continue stirring until completely melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
03 - In a large mixing bowl, combine the cooked pasta, cubed or shredded chicken, broccoli florets, and maple mustard sauce. Mix until evenly coated. Transfer mixture into a greased baking dish, spreading it into an even layer.
04 - In a small bowl, mix together panko breadcrumbs, melted butter, and grated Parmesan if desired. Sprinkle topping evenly over the pasta mixture in the baking dish.
05 - Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the top is golden brown and the filling is bubbling at the edges.
